Quince Jam and Quince Cheese

For the quince jam, rub the quinces with a tea towel, wash and quarter them. Boil on the stove with water and juice and grated lemon for 30 minutes, strain and cool.

In a large saucepan, mix with gelling agent, bring to a boil while stirring, add sugar and cook for another 2 minutes, stirring until bubbling. Pour hot into jars.

The quince jam can be made without the gelling agent, but to do so it must be cooked longer!

For the quince cheese, boil the quince jam (prepared without gelling agent!) until thick and the jam separates from the wall of the cookware. Now spread about 3 cm thick on a baking sheet, let cool and dry.

Cut the cheese into small rectangular pieces, coat them in granulated sugar and store in a tightly sealed tin.

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